Bringing the Bayou Home: Creole Shrimp and Polenta Recipe

In July, I visited Louisiana and hit the highway to head out to the city of Houma, the heart of Cajun country. While I was there, I did what any self-respecting foodie would do–I bought a suitcase full of authentic spices, hand-blended and packaged right on the bayou. Filé powder, Creole seasoning (used in this recipe), seafood boil–you name it, I bought it.

All those wonderful, aromatic spices have been collecting dust on my spice rack since I returned. Truthfully, I really didn’t need everything I purchased, but who could pass up those spice blends?

So, in this recipe I put some of those seasonings to good use to create a sublime rendition of the treasured classic shrimp and grits. I will warn you, though; this recipe is a bit time-consuming and labor-intensive but the results are well worth the elbow grease.

Creole Shrimp and Polenta

(as adapted from a recipe by Emeril Lagasse)

Ingredients (for the shrimp and sauce):

3 pounds large Gulf shrimp, in their shells

2 tablespoons Creole seasoning

Cracked black pepper

2 tablespoons olive oil

¼ cup chopped onions

2 tablespoons minced garlic

3 bay leaves

3 lemons, peeled and sectioned

2 cups water

½ cup Worcestershire sauce

¼ cup dry white wine

¼ teaspoon salt

2 cups heavy cream

2 tablespoons butter

1 tablespoon chopped chives

1 tablespoon chopped parsley

Directions:

1. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Using a sharp paring knife, split the back of the shrimp and remove the vein. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1½ cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of sauce base.

3. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the sauce base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Spoon a large ladleful of polenta into a shallow bowl; mound shrimp on top. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives and parsley.

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Ingredients (for the polenta):

2 cups of water

1 cup of chicken stock

1 teaspoon of salt

1 cup of corn meal

Directions:

1. Add 1 cup of water and 1 teaspoon of salt to a large saucepan. Whisk in 1 cup of corn meal.

2. In a small pot, mix 1 cup of water and 1 cup of chicken stock over high heat; bring to a boil. Add boiling water/stock mixture to cornmeal. Heat the mixture on medium heat, stirring constantly for 15-20 minutes, or until desired consistency is reached; serve hot with shrimp.

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IRIS McCARTHY | WRITER & AUTHOR

I wear many hats but, above all, I am a writer. More specifically, I am a content creator and storyteller. I work mainly with clients in the culinary, tourism, and hospitality industries to promote their brands and tell their unique stories. My plate is full and I'm enjoying every delicious bite.